Steak Oscar

Steak Oscar
Steak Oscar

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Tarragon Hollandaise:

  • 3

    egg yolks

  • Juice of 2 lemons

  • 2

    sticks butter, melted and slightly cooled

  • Dash of kosher salt

  • Cayenne pepper, as needed

  • 1

    tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

  • Steak:

  • Kosher salt and freshly ground black pepper

  • Four

    2-inch-thick beef filet steaks (about 10 ounces each)

  • 1

    tablespoon butter

  • 1

    tablespoon olive oil

  • Roasted Asparagus:

  • 1

    bunch medium-sized asparagus, ends trimmed if woody

  • 1

    tablespoon olive oil

  • Kosher salt and freshly ground black pepper

  • Shrimp:

  • 2

    tablespoons butter

  • 8

    ounces jumbo (16- to 20-count) shrimp, shelled and deveined

  • Kosher salt and freshly ground black pepper

  • Chopped fresh parsley, for garnish

Directions

Preheat the oven to 450 degrees F. For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside. For the steak: Generously salt and pepper both sides of the steaks. Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side. Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes. For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes. For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside. Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

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